INGREDIENTS
1
Lemon, zest of
1 1/2 pints
Raspberries
5
Egg yolk, large
1
Raspberry jam or apricot jelly, seedless
1
Dough, tart
1 3/4 cups
Flour
1/4 tbsp
Granulated sugar
1 pinch
Salt
1/3 cup
Sugar
1/2
Vanilla bean, half
11 1/3 tbsp
Butter, unsalted
1
Pastry cream
1 cup
Whole milk
2 tbsp
Water